Chocolate Rice Pudding (crockpot)
4 cups cooked white rice
3/4 cup brown sugar
1/4 cup baking cocoa
3 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 (12 ounce) cans evaporated milk, low fat is fine
1 cup slivered almonds or your favourite nuts
Lightly grease or spray with cooking spray the inside of a 3-1/2- to 6-
quart crockpot. Combine all ingredients in the crockpot, cover the
crockpot and cook on low for 2-1/2 to 3 hours, or until all the liquid
has been absorbed. Stir before serving.
Serve either warm or chilled. To chill, allow the rice pudding to cool
for about 2 hours, then spoon it into a bowl, cover and refrigerate
until ready to serve.